Creamy Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

Savor the delicious blend of tender chicken breast tossed with whole wheat pasta, fresh roasted vegetables, and a silky, creamy pesto sauce brightened with a touch of Greek yogurt. Each bite delivers a harmony of flavors and textures that make this dish both nourishing and satisfying.

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NUTRITION

521kcal
Protein
48.5g
Fat
13.7g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1.5 tbsp Homemade Pesto

2 tbsp Non-Fat Greek Yogurt

1 cup Mixed Roasted Vegetables

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables and season the mixed vegetables (such as bell peppers, zucchini, and red onion) with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. In a non-stick pan over medium heat, cook the chicken for about 5-6 minutes per side until cooked through and lightly browned. Slice the chicken into strips once rested.

  • 4

    In a small bowl, mix the homemade pesto with the non-fat Greek yogurt to create a creamy sauce. Adjust seasonings as needed.

  • 5

    Combine the cooked pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle the creamy pesto sauce over the mixture and toss gently until well combined.

  • 6

    Serve warm and enjoy a balanced dish that meets your nutritional goals.

Creamy Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Pesto Whole Wheat Pasta with Roasted Vegetables

Savor the delicious blend of tender chicken breast tossed with whole wheat pasta, fresh roasted vegetables, and a silky, creamy pesto sauce brightened with a touch of Greek yogurt. Each bite delivers a harmony of flavors and textures that make this dish both nourishing and satisfying.

NUTRITION

521kcal
Protein
48.5g
Fat
13.7g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Whole Wheat Pasta

1.5 tbsp Homemade Pesto

2 tbsp Non-Fat Greek Yogurt

1 cup Mixed Roasted Vegetables

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables and season the mixed vegetables (such as bell peppers, zucchini, and red onion) with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Season the chicken breast with salt and pepper. In a non-stick pan over medium heat, cook the chicken for about 5-6 minutes per side until cooked through and lightly browned. Slice the chicken into strips once rested.

  • 4

    In a small bowl, mix the homemade pesto with the non-fat Greek yogurt to create a creamy sauce. Adjust seasonings as needed.

  • 5

    Combine the cooked pasta, sliced chicken, and roasted vegetables in a large bowl. Drizzle the creamy pesto sauce over the mixture and toss gently until well combined.

  • 6

    Serve warm and enjoy a balanced dish that meets your nutritional goals.